In a hot, dry skillet over medium heat (induction 225°F to 275°F), dry sauté the meatballs, covered with the vent open, until brown on all sides, 15 to 20 minutes. Turn the meatballs as they release easily from the pan. Re-cover the pan after each turning. Alternative; bake in 375°F oven with lid off 35 – 45 minutes.

Stir in the Italian seasoning and allow it to release its flavor. Add the tomato paste and cook, stirring, until the paste turns reddish-brown in color, 3 to 5 minutes. Do not allow the residue that forms on the bottom of the pan to burn.

Add tomatoes, tomato puree, water and sugar or stevia. Stir, cover the pan, open the vent and deduce the heat to medium-low (induction 170°F to 190°F). Simmer, about 2 hours, stirring occasionally. Stir in the wine; cover the pan, open the vent and simmer, about 1 hour, stirring occasionally.

To serve; spoon sauce over rice pasta. Top with grated cheese and chopped fresh basil.